Directions:
- In a Dutch oven, bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin and lemon juice until dissolved.
- Transfer to a freezer container and freeze, stirring occasionally, until firm. May be frozen for up to 3 months.
- To use frozen rhubarb mixture: In a punch bowl or several pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or for one serving, combine 1/2 cup rhubarb mixture and 1/2 cup ginger ale in a glass. Garnish with rhubarb curls if desired. Serve immediately. Yield: 22 servings (1 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.99 Kcal (494 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 15.84mg | 1% | |
| Potassium | 62.97mg | 1% | |
| Total Carbs | 30.33g | 10% | |
| Sugars | 27.74g | 111% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 0.58g | 1% | |
| Vitamin C | 5.2mg | 9% | |
| Calcium | 109.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 41.78 Kcal (175 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5.61mg | 1% | |
| Potassium | 22.3mg | 1% | |
| Total Carbs | 10.74g | 10% | |
| Sugars | 9.82g | 111% | |
| Dietary Fiber | 0.36g | 4% | |
| Protein | 0.2g | 1% | |
| Vitamin C | 1.8mg | 9% | |
| Calcium | 38.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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